CHICKEN AND CANNELLINI BEAN ENCHILADAS

My oldest sister says I’m overly fond of using cheese in my recipes. She’s right, but it’s one of those foods I find hard to resist and, since my guys have high metabolism (yes, makes me sick too), I get no complaints from them. Though this dish was a hit, I’ve made adjustments to the recipe to improve on it (could have used more chicken).

CHICKEN & WHITE BEAN FILLING:

1 tsp olive oil

1/4 cup diced onion

1-4.5 oz can diced green chiles

1-15 oz can Cannellini beans, drained

1/2 cup chicken broth

1 tsp cumin

2-13 oz cans chicken breast, drained

GREEN CHILE SAUCE:

1 tbsp butter

1/2 cup diced onion

2 tbsp flour

1 cup chicken broth

3/4 cup half-and-half

1-4.5 oz can diced green chiles

2 tbsp diced jalapenos

1/2 tsp sea salt

1/2 cup light sour cream

MORE GOODIES:

6 oz cheddar jack blend cheese

10 large flour tortillas

Optional topping: 2 cups shredded lettuce, 2 tbsp minced cilantro, 1 green onion (sliced thin)

1) Preheat oven to 375 degrees

2) CHICKEN & WHITE BEAN FILLING: Heat oil in large skillet over medium heat; add onions and cook 2-3 minutes; add green chiles, beans, chicken broth, and cumin; stirring occasionally, cook 10 minutes; add chicken and cook 5 minutes; set aside

3) GREEN CHILE SAUCE: Melt butter in large skillet over medium heat; add onions and cook 2-3 minutes; sprinkle flour over onions and stir well; cook 1 minute; stir in chicken broth and half-and-half and cook 4-5 minutes until sauce thickens; add green chiles, jalapenos, and salt; cook 1 minute and remove from heat; stir in sour cream

4) Pour 1/2 cup of green chile sauce in bottom of a 9×13″ casserole dish and spread evenly across the bottom; lay out tortillas and divide chicken and white bean filling among them; roll tortillas and place seam side down in casserole dish

5) Pour remaining green chile sauce over enchiladas and top with cheese; cover casserole dish with aluminum foil and bake 25-30 minutes; remove aluminum foil and bake an additional 3 minutes; remove from oven and either serve as is–Yum!–or go the extra mile and scatter shredded lettuce, cilantro, and green onions on top; ring the dinner bell!

Servings: 6-8 (depending on how many guys and how hungry they are)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/17/12–the one that disappeared into a black hole (which is the reason WordPress and I met up).

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CHICKEN-REFRIED BEAN ENCHILADAS

I love making a big pan of enchiladas since my guys never leave the table less than satisfied and, as an added bonus, I usually have leftovers for lunch the next day (maybe even the day after that). And these enchiladas, filled with chicken and refried beans and all manner of other good things, is definitely worth revisiting time and again. Thumbs up!

Chicken-Bean Enchiladas

1 tbsp olive oil

1 onion, diced

1-10.5 oz can cream of chicken soup

1 cup reduced-fat sour cream

4 cups chopped chicken (I used deli-roasted)

8 large flour tortillas

1-16 oz can reduced-fat refried beans

2 cups shredded sharp cheddar cheese

2 cups enchilada sauce

2 scallions, sliced thin

1/4 cup sliced black olives

1) Preheat oven to 375 degrees; lightly oil 13×9″ baking dish

2 To large skillet add olive oil and heat over medium-high; add onions and cook, stirring often, 5 minutes until onions soften

3) Reduce heat to medium and stir in cream of chicken soup, sour cream, and chicken; cook 5 minutes, remove from heat, and set aside

4) Lay out flour tortillas and divide refried beans between them (about 2 tbsp each), spreading close to edges; divide onion-sour cream-chicken mixture between tortillas, spooning down center; scatter 1 tbsp cheese over top (reserving balance of cheese for later); roll up tortillas and place seam-side down in baking dish

5) Pour enchilada sauce over enchiladas and bake in oven 30 minutes; scatter reserved cheese, scallions, and black olives over enchiladas and cook an additional 5 minutes; remove from oven and serve it up!

Servings: 6-8